Brodetto di Pesce dell'Adriatico

Instructions

1. Scrub and debeard the mussels; discard any that don't close. Rinse the clams. Cut the firm fish into large chunks.
2. Dissolve the saffron in 2 tablespoons of warm white wine. Set aside.
3. Heat olive oil in a large wide pot over medium heat. Sauté the sliced garlic and chilli flakes for 1 minute until fragrant.
4. Add the white wine vinegar and let it evaporate. Pour in the white wine and let it bubble for 2 minutes.
5. Add the crushed canned tomatoes and saffron infusion. Simmer for 10 minutes until slightly thickened. Season with salt.
6. Add the firm fish chunks to the tomato broth. Cook for 5 minutes. Then add the shellfish (clams and mussels), cover tightly and cook for another 5–7 minutes until all the shells have opened. Discard any that remain closed.
7. Scatter generously with chopped parsley and a drizzle of olive oil. Serve with thick slices of grilled country bread.

Related Recipes

• Calamari Ripieni al Pomodoro
• Pasta e Patate